Slow-Cooker Chicken & Wild Rice Soup

as easy as possible
As easy as possible
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1 lb Chicken Breast
1 Onion small, or large shallot, minced
2 Carrots thinly sliced
2 stalks Celery thinly sliced
2 cloves Garlic pressed or minced
½ tsp Dried thyme
¼ tsp Dried sage ground
1 pinch Dried rosemary crushed
2 Bay leaf small, or 1 large
1 ½ tsp Kosher Salt
½ tsp Black pepper
2 tbsp Butter
¾ cup Wild Rice Blend
6 cups Chicken stock homemade or store-bought

Nutritional information

  • Gluten Free Recipes

Slow-Cooker Chicken & Wild Rice Soup


Make cooking dinner as easy as possible with this Slow-Cooker Chicken & Wild Rice Soup! This lighter version isn’t thickened with flour and doesn’t use cream, but it’s still plenty satisfying. Chicken breasts, veggies, chicken stock (homemade or store-bought), dried herbs, and a handful of wild rice blend are all cooked together in your crockpot. The soup is low in fat, so I like to add in a few pats of butter for another level of flavor.

This simple recipe delivers classic chicken soup flavor and comes together without fuss. Prep the veggies, then place them in a 6-quart slow cooker. Add in the chicken breasts, herbs, chicken stock, rice, salt and black pepper. Cover the slow cooker with a lid and cook on low for 4 hours. Once the chicken is ready, remove it from the soup and use two forks to shred it. Return the chicken to the soup. Add fresh chopped herbs for extra flavor if you wish. Serve and enjoy!

To make the Slow-Cooker Chicken & Wild Rice Soup, you will need the following ingredients:

Ingridiens for Slow-Cooker Chicken & Wild Rice Soup

Steps to make Slow-Cooker Chicken & Wild Rice Soup


Combine ingredients


Into a 6-quart slow cooker, add 1 pound chicken breasts, 1 minced small onion, 2 thinly sliced carrots, 2 thinly sliced celery stalks, 2 minced garlic cloves, ½ teaspoon dried thyme, ¼ teaspoon dried ground sage, 1 small pinch crushed dried rosemary, 1 large or 2 small bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper, 2 tablespoons butter, and ¾ cup wild rice-brown rice blend.


Add chicken stock


Pour in 6 cups chicken stock and stir to combine.




Cover with a lid and cook on low for 4 hours or until the chicken breasts are cooked through.


Shred chicken


Remove the chicken from the soup and shred it, using 2 forks to pull the meat apart.


Stir chicken back into soup


Stir the shredded chicken back into the soup.



Serve hot and enjoy!

Make dinner simple with this Slow-Cooker Chicken & Wild Rice Soup recipe. It’s healthy, delicious and no-fuss. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

I love this lighter version soup without flour and cream. Thanks for sharing the recipe!

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